Make the lily butter: Combine in a small saucepan the lily buds, white wine and onion. Bring the wine mixture to a boil and reduce it to 2 tablespoons. Put it into the bowl of a food processor and add the butter. Process until smooth. Set aside.

Thread the scallops onto 4 bamboo skewers. Preheat the barbecue to high or turn on the oven broiler and adjust the rack to 3 inches below the heat. Barbecue or broil the skewers for 2 to 3 minutes on each side, or until just done. Do not overcook them or they will be tough and will lose a lot of flavor. Serve the scallops on a pool of the lily butter.